Chicken Rice Skillet
Only one pan to clean is the bonus for the cook who serves this preferred dinner of chicken and rice.
Ingredients
1 tablespoon vegetable oil
3 pounds chicken parts
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
0.5 teaspoon garlic powderor 2 cloves garlic, minced
0.25 teaspoon hot pepper sauce
1 large green pepper, chopped (about 1 cup)
0.75 cup drained diced tomatoesor 1 small tomato, chopped
0.667 cup uncooked long grain white rice
3 pounds chicken parts
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
0.5 teaspoon garlic powderor 2 cloves garlic, minced
0.25 teaspoon hot pepper sauce
1 large green pepper, chopped (about 1 cup)
0.75 cup drained diced tomatoesor 1 small tomato, chopped
0.667 cup uncooked long grain white rice
Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
Stir the broth, garlic powder, hot pepper sauce, if desired, green pepper, tomatoes and rice in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through.
Stir the broth, garlic powder, hot pepper sauce, if desired, green pepper, tomatoes and rice in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through.
Chicken Rice Skillet
Only one pan to clean is the bonus for the cook who serves this preferred dinner of chicken and rice.
Directions
Print
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.Stir the broth, garlic powder, hot pepper sauce, if desired, green pepper, tomatoes and rice in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through.
Ingredients
1 tablespoon vegetable oil3 pounds chicken parts1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth0.5 teaspoon garlic powderor 2 cloves garlic, minced0.25 teaspoon hot pepper sauce1 large green pepper, chopped (about 1 cup)0.75 cup drained diced tomatoesor 1 small tomato, chopped0.667 cup uncooked long grain white rice
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